Experiences from a Kannadiga's kitchen, twists on traditional eats, delectable accidents and more

Vegetable Soup

It is election time in India. I love elections, somehow the curiosity of who is going to be our next leader and the hope that someone will do a difference for the better gives me a high that nothing else can! Despite all the negativity and vicious personal attacks, this election has thrown us two welcome surprises. One is Modi and the other is AAP. I am hopeful about Modi because he is a guy who was born in to a regular lower middle class family and became what he is only because of his hard work and merit. As a chief minister, he has improved infrastructure in Gujarat. I for one have always believed that development follows proper infrastructure. Despite several criticisms against him I feel he is a welcome change in the Indian political scenario where meritocracy has always been an endangered species.

Then the AAP. That is a political outfit started by people like me. It is an outfit where people like me can participate in the democratic process from a closer quarter. So much for the dynastic politics, the very thought that a regular person could build a political party from scratch is exciting. It is indeed exciting times in Indian political scene.

Let us say cheers to these two developments with some warm vegetable soup, a regular Minestrone that I have adapted to suit my complex Indian palate. The idea is to cook up a delicious broth with our regular spices instead of using canned broth or stock. Not only does my palate reacts favorable to the flavor of spices but also that it is way healthier to cook something from scratch at home than use processed product like canned broth/stock.
Spring in the North East is cold, rainy and best time for a bowl of vegetable soup.

Heat oil in a soup pot. Throw in all the spices and the garlic. Cook the garlic till it is golden brown.

Throw in the onions and cook till slightly brown. Add the carrots and green beans cook for about 5-7 minutes.

Add the tomatoes and saute for a few more minutes. Once the tomatoes look slightly softer, add about 10 cups of water.

Throw in the chickpeas, zucchini and mushrooms. Bring the broth to a boil. Once the vegetables are tender, throw in the spinach and the rest of the ingredients. Adjust salt, pepper and lime juice to taste and remove from heat. The heat of the broth will wilt the spinach.

Serve hot with crusty bread or crackers.

Note:
1.Cooked rice or pasta can also be added to the soup to make it a hearty meal.